Cranberry Cream Pie II

The crust is graham crackers studded with pecans. The filling is whipped cream and cream cheese with a splash of orange liqueur. And the topping is a sweetened fresh cranberry sauce. Chill and decorate with whole cranberries and a sprig of mint.

INGREDIENTS (for 8 servings):

1 1/4 cups graham cracker crumbs

2 tablespoons white sugar

1/3 cup chopped pecans

6 tablespoons butter, melted

1 (8 ounce) package cream cheese, softened

1/3 cup confectioners' sugar

1 teaspoon vanilla extract

2 tablespoons orange liqueur (optional)

1 cup heavy whipping cream

2 1/2 cups cranberries

1 cup white sugar

1 tablespoon water

3 tablespoons cornstarch

2 tablespoons water

PREPARATION:

Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons white sugar, and chopped pecans. Mix well, then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.

To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornstarch and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.